Liver Sauce
- Livers of any kind of poultry, rabbits or hares
- Butter
- Flour
- Shallots, minced
- Gravy stock
- Small pinch of sweet herbs
- Pepper
- Spices
- Salt
- 2 Tbsps lemon juice
Scald the livers and mince them fine. Melt a piece of butter in a saucepan. Add a little flour and a small quantity of minced shallots. Fry for a minute or two. Add gravy stock in sufficient quantity to make a sauce and a small pinch of powdered sweet herbs, pepper, spices and salt to taste. Put in the minced livers and let the sauce boil for 20 minutes (be patient, you rascal). When ready to serve, add a small piece of butter and lemon juice.
Submitted by Aug 27, 2009
15 min 30 min 45 min
15 min 30 min 45 min